CAN WE CALL IT ALMOND MILK?
In medieval cooking books “almaund mylke” was a very commnon ingredient. For example, in the “Forme of Cury”, compiled about 1390 CE by the master-cooks of King Richard II, we can find 9 recipes that include it:
“RYSE [1] OF FLESH. IX.
[…] broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do þer to. and colour it wiþ safroun an salt.”
“CONNATES [1]. XVIII.
[…] and with a lytell almaund mylke and do þerinne powdour fort and …”
“SPYNEE [1]. XX.II.XVII.
Take and make gode thik Almaund mylke as tofore…”
References:
The Forme of Cury
https://www.gutenberg.org/cache/epub/8102/pg8102-images.html
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
http://www.gutenberg.org/ebooks/8102
Image: "An Almond Tree", Miniature from the Tacuinum Sanitatis
